Green Chile & Cheese Cornbread
This green chile cheddar cornbread recipe is tender and flavorful, spicy and cheesy, and sure to be a crowd-pleaser. It's great as a savory snack, or paired with a hot bowl of soup or chili. It's moist and just the right mix of cheesy spice and sweet corn goodness.
Equipment
- large mixing bowl
- 10" cast iron skillet substitute at 9" square baking pan
Ingredients
dry ingredients: small bowl
- 1 cup yellow or white cornmeal
- 1 cup all purpose flour
- 4 tsp baking powder
- 1 tsp white sugar
- 1 tsp chili powder blend
- 1 tsp ground cumin
- ½ tsp kosher salt
- ½ cup sharp cheddar cheese cut in ½" dice or coarsely shredded
wet ingredients: large bowl
- 3 large eggs
- 14 oz creamed corn
- 4 oz canned green chilies (mild, medium, or hot) substitute grilled/charred fresh green chilies, peeled, seeded, and diced
- ¾ cup whole buttermilk (substitute regular milk + 2 tsp lemon juice)
heat together in baking pan
- ⅓ cup canola or other neutrally flavored oil
- 2-4 tbsp bacon fat (substitute butter, tallow, or vegetable oil)
Instructions
preheat oven, baking pan, and oil:
- Preheat the oven to 350℉ (180℃ or gas mark 4). Put the skillet or baking pan in the oven to preheat.
- Add the vegetable oil and bacon fat to the pan when your batter is almost ready (you may want to prep out your dry ingredients first unless you are quick at measuring – you don't want to burn the fats before the rest of the cornbread is ready to bake).
- If you are using muffin tins, you probably just want to mix the oil in with the wet ingredients, unless you can evenly divide the oil among the muffin tins.
mix dry ingredients:
- In a small mixing bowl, measure out the cornbread, flour, baking powder, salt, and seasonings and whisk well to combine.
- Add the cubed or grated cheddar and toss to coat the cheese with your cornbread mix.
mix wet ingredients:
- In a large mixing bowl, whisk together the eggs, the can of creamed corn and diced green chiles, and the buttermilk.
mix green chile cornbread batter:
- Once the oven and cornbread pan are preheated and the oils are hot, mix the batter. Add the dry ingredients to the large bowl, and fold together just until there are no clumps of dry ingredients. It will make a thick batter.
- Carefully pour the chile cheese cornbread batter into the preheated pan. The oil should be hot enough that the batter should sizzle a bit as you pour in the batter.
- Lightly swirl in the hot oil in as you level out the batter. Don’t mix it fully - the butter or fat will melt into the cornbread as it bakes, giving you delicious crusty edges and a golden top while the inside stays moist.
bake green chile cornbread:
- Carefully place the pan in the center of the 350℉ oven (180℃ or gas mark 4).
- Bake for 45-50 minutes, or until a skewer inserted into the center of the pan comes out clean.
- Muffins will cook in about half the time... check them after 20 minutes, and use a skewer once the tops are set and lightly golden brown.
- Let cool for a few minutes, then slice and serve!
Nutrition
Calories: 375kcalCarbohydrates: 39gProtein: 9gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 84mgSodium: 653mgPotassium: 230mgFiber: 3gSugar: 4gVitamin A: 338IUVitamin C: 7mgCalcium: 215mgIron: 2mg
Tried this recipe?Let us know how it was!